Instructions: DOUGH DIRECTIONS:
1. If using a food processor, combine flour, yeast and salt in work bowl. Turn machine on and add 1 cup water and the oil through the feed tube. Process 30 seconds, adding up to 1/4 cup more water, a little at a time, until mixture forms a ball and is slightly sticky to the touch. (In unlikely event mixture is too sticky, add flour, a tablespoon at a time.) To make dough by hand, combine half the flour with the yeast and salt in a bowl and stir to blend. Add 1 cup water and the olive oil; stir with a wooden spoon until smooth. Add remaining flour bit at a time; when mixture becomes too stiff to stir with a spoon, begin kneading, adding as little remaining flour as possible, just enough to keep dough from being sticky mess. Knead 5 to 10 minutes.

2. Turn dough onto a floured work surface and knead by hand a few seconds to form a smooth, round ball. Transfer to a bowl and cover with plastic wrap; let rise until doubled in size, 1 to 2 hours. (You can cut rising time if you are in a hurry, or you can let dough rise more slowly in refrigerator for 6 to 8 hours.) Dough can then be used immediately or wrapped tightly in plastic wrap and frozen for a month. Defrost in covered bowl in refrigerator or at room temperature.

3. Form risen dough into a ball and divide into two or more pieces; roll each into a ball. Place each on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel. Let rest until slightly puffed, about 20 minutes.

4. Oil one or more baking sheets, then press each dough ball into a flat round directly on sheet. Pat out dough as thin as you like, using oiled hands if necessary.

5. Proceed with any recipe.

Yield: Enough dough for 1 large, 2 medium, or more smaller pizzas.

PIZZA WITH TOMATOES, ONIONS AND OLIVES
Time: 30 minutes

1. Preheat oven to 500 degrees.

2. Core tomatoes, then cut in half horizontally. Gently squeeze out liquid and shake out most seeds, then slice tomatoes as thin as possible. Salt lightly and let sit at least 10 minutes, then drain off any excess liquid.

3. Top pizza rounds on baking sheet with tomatoes, onions, olives and a little olive oil. Bake for about 15 minutes, or until nicely browned.

Yield: 1 large, 2 medium, or more smaller pizzas.

GREEN TOMATO PIZZA
Time: 40 minutes

1. Preheat oven to 500 degrees.

2. Thinly slice tomatoes, salt lightly and let sit at least 20 minutes, then drain off any accumulated liquid.

3. Top pizza rounds with tomato slices and Parmesan. Bake about 10 minutes, or until nearly done. Sprinkle with basil and cook until done.

Yield: 1 large, 2 medium, or more smaller pizzas.

ZUCCHINI-SAUSAGE PIZZA
Time: 40 minutes

1. Preheat oven to 500 degrees.

2. Thinly slice zucchini, salt lightly and let sit at least 20 minutes, then drain off any accumulated liquid.

3. Top pizza rounds with zucchini, sausage and garlic and bake about 15 minutes, or until nicely browned.

Yield: 1 large, 2 medium, or more smaller pizzas.

FOUR-CHEESE PIZZA WITH BASIL
Time: 30 minutes

1. Preheat oven to 500 degrees.

2. Top dough with all cheeses. Bake about 10 minutes, or until nearly done. Sprinkle with basil and finish baking.

Yield: 1 large, 2 medium, or more smaller pizzas.

PIZZA WITH ARUGULA, CORN AND BACON
Time: 30 minutes

1. Preheat oven to 500 degrees.

2. Top prepared pizza rounds with arugula, corn and bacon. Bake about 15 minutes, or until nicely browned.

Yield: 1 large, 2 medium, or more smaller pizzas.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.